- Recipe TypeEntree
- Prep Time30 minutes
While you certainly could make a pot of mussels for one, there’s nothing better than placing a huge pot of steaming, aromatic mussels in the middle of a table full of friends. Fishing out the mussels, making a mess while drinking craft beer and having great conversation is a fantastic way to spend the evening.
- 3 lbs mussels, cleaned and rinsed
- 2 leeks, thinly sliced up to the loose leafy part
- 5 cloves garlic, chopped
- 1 cup parsley, chopped
- 1 generous Tbsp thyme, chopped
- 2 lemons, sliced in half for juicing
- 1/2 cup crème fresh
- 1.5 cups Ovila Golden Ale
- 2 Tbsp stone ground mustard
- 2 Tbsp butter
Serve in a big, shallow bowl with lots of crusty bread for soaking up the broth
- Start by prepping all of your ingredients to prepare for steaming the mussels. Chop your leeks, garlic, and herbs, slice the lemons in half, and get your butter ready.
- Next, mix 1/2 cup crème fresh with 2 tablespoons of stone ground mustard in a small bowl.
- Clean your mussels and get them ready to steam (you should wait to do this until right before you are ready to cook them).
- Once all your ingredients and mussels are ready to go, heat a large pot over high heat and add in the butter. Once the butter begins to brown, about 3 minutes, add in the leeks and garlic.
- Allow them to sauté for 3 – 4 minutes, until they become soft and begin to brown. Next, add in the mussels and give everything a stir.
- Immediately after the mussels are mixed with the garlic and leeks, add in the beer and crème fresh/mustard mixture. Give everything a really good stir and cover the pot with a tight fitting lid.
- Let the mussels steam for 3 minutes. When the 3 minutes is up, remove the lid and add in your thyme, parsley, and juice from the 2 lemons. Stir everything one last time and the lid back on and steam for an additional 1 – 2 minutes.
- When the mussels have opened and finished steaming, remove from the heat and serve alongside a big pile of bread. Having a vessel for soaking up and eating the broth is a must. Discard any mussels that don’t open all the way and dig in!
- Recipe with photos can be seen at TheBeerista.com